4 lb. rib roast, center cut or boneless

Place roast rib side down; brown in 450 degree oven for 1/2 hour. Reduce heat to 300 degrees.

Pour sauce over roast basting now and then for 2 1/2 hours or until tender. Serve on warm platter. Pour sauce over slices or serve in bowl.

SWEET AND SOUR SAUCE:

2 c. sugar
1 c. water
1 c. vinegar, cider
2 tbsp. chopped green pepper
1 tsp. salt

Combine and simmer 5 minutes. Mix: 2 tbsp. water

Add to vinegar mixture and stir to thicken. Work sauce through sieve. Stir in 2 tablespoons paprika and some chopped parsley.